Guinea fowl from the Roman pot with truffles Recipe

The Roman pot soak it in water ten minutes. The guinea fowl wash inside and out and pat dry. Wash the lemon and the orange-hot, dry and cut into quarters. With sea salt, pepper, rosemary and garlic and mix to fill the guinea fowl.

Peel the onions and cut into ten to 15 mm wide leaves. Peel the carrots and cut diagonally into slices. Clean and wash the celery and slice diagonally into slices also. All vegetables in a pan in olive oil until translucent, deglaze with the Marsala and the white wine. The vegetables along with liquid fill in the Roman pot and set out the guinea fowl. With the lid in the oven slide, turn the oven temperature to 180 ° C and cook the guinea fowl on the middle rack for one hour.

Remove the lid, bay leaves, garlic, mustard and coriander seeds to add. The guinea fowl with the melted butter spread and cook another 45 minutes without a lid ready, brush it with butter several times. To finish the truffles under cold running water and slice into thin slices, brush off. In a sauté pan in the walnut oil with very low heat briefly and add the butter flake. The figs into small pieces and add them with the truffle slices to braised, coarsely grind pepper over it. Legs and breasts of guinea fowl trigger, with the braised vegetables and the sauce on warmed plates.